Cranberry Sticky Toffee Pudding
Indulge in the cozy decadence of Cranberry Sticky Toffee Pudding, a delightful twist on the classic dessert that combines tender cake, tart cranberries, and luscious toffee sauce. This recipe features slightly softened dried cranberries folded into a buttery, brown sugar-infused batter, complemented by the subtle crunch of optional pecans. After baking to golden perfection, each slice is drenched in a rich, homemade toffee sauce made with heavy cream, butter, and brown sugar, creating a sticky, syrupy finish that's impossible to resist. Perfect for holiday gatherings or a comforting treat year-round, this dessert pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. The 20-minute prep time and simple steps make this recipe as approachable as it is impressive, ensuring you'll capture the hearts of all your dinner guests.
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Recipe Information
Ingredients
- 1 cup Dried cranberries
- 1 cup Boiling water
- 1 teaspoon Baking soda
- 6 tablespoons Unsalted butter, softened
- 1 cup Dark brown sugar
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Chopped pecans (optional)
- 1 cup Heavy cream
- 4 tablespoons Unsalted butter (for the sauce)
- 0.5 cup Dark brown sugar (for the sauce)
- 1 teaspoon Vanilla extract (for the sauce)
Instructions
Preheat the oven to 350°F (175°C) and grease an 8x8-inch baking dish.
In a small bowl, combine the dried cranberries with the boiling water and stir in the baking soda. Let it sit for 10 minutes to soften the cranberries.
In a large mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually mix the dry ingredients into the wet mixture, folding gently until combined.
Stir in the cranberries (and their soaking liquid) and the chopped pecans, if using.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the pudding bakes, make the toffee sauce: In a small saucepan, combine the heavy cream, butter, and brown sugar over medium heat. Stir until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Remove from heat and stir in the vanilla extract.
Once the pudding is done, let it cool for 5 minutes, then poke small holes over the surface of the pudding with a skewer or fork.
Pour half of the warm toffee sauce over the pudding, spreading it evenly and allowing it to soak in.
Serve the pudding warm, topped with the remaining toffee sauce. Optionally, add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 332 mg | 14% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 50.9 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 132 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
